This pot pie recipe is perfect for chilly fall/winter. It takes awhile to bake, even though there's nothing raw; the pie crust is raw (not a good idea to eat that unless it's cooked fully). So, allow yourself two hours.
1 package pie crust (2 crusts total)
2 chicken breasts boiled and chopped/shredded
2 potatoes diced really small
4 small cans any veggies you want (I do one can corn and one can peas/carrots mixed, one mixed veggies, and one green beans - or get a bag of frozen veggies.)
1 can cream of chicken soup (you can use low-fat/sodium)
1 can cream of mushroom soup (you can use low-fat/sodium)
2 cups shredded cheddar
salt and pepper to taste
Put one pie crust in bottom of pie plate. Mix all other ingredients together in a bowl. Pour into pie crust and cover with the remaining crust. Cut an X in the top of the pie. Bake at 350 degrees for 1 hour 30 minutes. Cool 30 minutes before cutting.
Sarah: Easy Chicken Pot Pie
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